Turkey Burger Sliders

Turkey Burger Sliders


Herb Aioli

  • 1/2 teaspoon minced garlic
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons salad oil
  • 1 1/2 teaspoons dried herbes de Provence
  • 1 cup mayonnaise

Mini Turkey Burgers

  • 1 1/4 pounds GROUND TURKEY
  • 1/4 cup plain dry bread crumbs
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons dried herbes de Provence
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon Worcestershire sauce


  • 10 mini sesame dinner rolls, split and warmed
  • 5 slices American cheese
  • 1/4 cup whole cranberry sauce


  1. Herb Aioli: Place garlic, lemon juice and oil in food processor or blender. Puree until smooth.
  2. Fold in herbes and mayonnaise. Cover and chill.
  3. Mini Turkey Burgers: Mix all ingredients well and form into 2-ounce balls. Flatten patties to 2.5-3 inches in diameter.
  4. Grill turkey burgers over medium - indirect heat fir 4 to 5 inches from the heat OR working in batches, sauté in a large, heavy skillet over medium heat to an internal temperature of 165 degrees F.
  5. Assembly: Place turkey burgers on rolls. Cover with cheese slices.
  6. Top each with 1 teaspoon cranberry sauce.
  7. Drizzle with herb aioli.

Yield: 10 mini burgers

Source: Chef: Head Chef Ken McAvoy, Wood-n-Tap Bar & Grill, Greater Hartford, CT area

Recipe and photo used with permission from: National Turkey Federation